twilight and shadow

Winter comfort

It's a bit chaotic round here at the moment. So much to do before we leave to head overseas and I'm getting so nervous. Race notes and rules seem to be coming out thick and fast and it's all a bit overwhelming. Plus I've never been further than Australia before. I should be excited but I'm currently just a bit terrified!

Anyway, while I attempt to assemble some kind of order I will leave you with some of the more exciting food we've been eating this winter (in amongst the standard stir frys and all that jazz).

One of my favourite dishes is the Lime Peanut Noodles with Seitan, Kale and Carrots recipe from Vegan Yum Yum. Well, I've never actually make it with seitan. Normally we just make it with a particular tofu that I get at the Funky Pumpkin (thinly sliced and fried) and we just use what ever vegetables we have on hand. Mushrooms, onion, capsicum, courgette, broccoli, spinach...all good things! It's even good cold or at room temperature inbetween TWALK legs!

Also awesome is the vegan mac and cheez from Yeah That "Vegan Shit. I normally fry an onion and, if I'm feeling virtuous, some veggies to go in it too. And, because I'm lazy, it's really easy to just make in one pot rather than the 2 mentioned in the recipe. Seems to taste just as good to me! It's a great winter comfort food and delicious with salad.

Also good with salad is the Corn Chip Casserole from Alison and Simon Holst's Very Easy Vegetarian. It's not too hard to veganise. Just make up a white/cheezy sauce with soy milk and yeast flakes (well, obviously a few other ingredients like cornflour to thicken it, some olivani or other vegan margarine type thing and a nice little shake of smoked paprika is always a good thing) and you're good to go.

But for real winter comfort food you really can't go past Pumpkin soup. All you need is a pumpkin (obviously), onion, some delicious spices (like a mild curry powder, cumin, ground coriander, smoked paprika...), some vegetable stock (I just use water and stock powder - the Rapunzel vegetable bouillon is my favourite) and something to blend it up with (here's where a stick blender is awesome). Easy! Well, apart from cutting up the pumpkin which I delegate M to do! Super delicious served with hot scones (I veganise the Edmonds scone recipe - it's awesome every time). The above scones are even cheese ones as I bought the Sheese Cheddar Cheese and Chives at Piko I didn't end up liking all that much. It made excellent cheese scones though!